Feeling Nutty

by Angela (Oh She Glows) on March 10, 2010

I finally got caught up last night!


So excited about Serena and Nate!!!

I didn’t think I was going to have time to watch last night because I was planning our FL trip for a couple hours and it got very late.

I was drinking green tea all night in my new mug.


Surely I can’t be the only person who gets giddy over new mugs? ;) It honestly made my whole day every time I looked at it. So much better than the brown one I was drinking out of!

However, I pushed my limits with the tea. I was drinking tea until 11pm and then I could NOT sleep for the life of me. I was all wired up on caffeine and Gossip Girl. I finally fell asleep around 2:30 am. Note to self: Only decaf after 6pm!

I managed to have a lovely tempo run this morning despite my bad sleep.

If I only slept 5-6 hours, a healthy dose of exercise usually makes me feel like I actually slept 6.5-7 hours.

The tempo run:

  • Mile 1: 6mph, incline 2%
  • Mile 2: 6.2 mph, incline 2%
  • Mile 3: 6.4 mph, incline 2%
  • Mile 4: 6.6 mph, incline 2% (I sprinted the last 100 metres at 8 mph)
  • Total time: 37:57 mins.

I also did 60 lunges on each leg. I felt on cloud nine after this workout. I also got some super exciting news about my best friend and I have just been grinning all day long!

I made this easy nut dip last night. I have been meaning to make a nut dip for ages now and yesterday was a dip kind of day!


Feeling Nutty 5 Minute Dip

Adapted from ‘Rawsome Nut Dip’ from Dreena Burton’s Eat, Drink, and Be Vegan.


  • 1/2 cup cashews
  • 1/2 cup pistachios
  • 1/4 cup sunflower seeds
  • 1/4 cup almonds
  • 1/2 of a bell pepper, chopped
  • 1 tablespoon chia seeds (optional)
  • 3 tablespoons fresh lemon juice
  • 6-8 tablespoons water
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 teaspoon of both basil and thyme

Directions: Toss ingredients into a food processor and process until almost smooth. Use a spoon to scrape side of bowl when needed. Serve with crackers, veggies, or on toast. This can even be used as a layer in a veggie lasagna!


Note: Feel free to play around with different nuts- that’s what I did! Try to use more sweet nuts (cashew, almonds pistachios) than bitter nuts (walnuts, pine nuts, etc) for optimal results.


This dip is really good! I toasted up some Ezekiel bread and spread some on and it was so delicious. I also can’t wait to try it as a layer in a veggie lasagna. I have been meaning to make a vegan lasagna for a while. Anyone have any good recipes?


FYI: I updated some notes and observations about my Energize Me Creamy Fruit Dip from yesterday! See the original post for the notes (following the directions).

I am also glad to hear that I am not the only photo happy photographer! :mrgreen:

I took about 40 shots for this photo shoot. A bit better, right? ;) I am trying to cut down the amount of pictures that I take because my hard drive is FULL of food pictures. It is actually quite ridiculous how many I have on my PC!!! I just love photography.

I organize my personal pictures in folders by year (2000-2002 are grouped together since I didn’t have many):


And within these folders are sub-folders organized by the event + date:


As for my blog pictures, I organize them in a different folder on my desktop. I organize them by year and then by month (no specific dates). I am hoping to move all my food pictures onto an external hard drive because they are taking up WAY too much space and slowing me down!


How do you organize your digital pictures? Do you put them into one folder or do you organize them by date or subject? What about hard copies of pictures- do you use photo albums?

I am the worst for not printing pictures. I have a gazillion photos on my PC but I never get around to printing any! Thankfully Eric backs up my PC for me.

Have a GREAT one!


If you don’t like who you are and where you are, don’t worry about it because you’re not stuck either with who you are or where you are. you can grow. You can change .You can be more than you are.
~Zig Ziglar

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{ 7 comments… read them below or add one }

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Hillary [Nutrition Nut on the Run] March 11, 2010 at 2:10 am

Cucumbers + sunshine = pretty photos!

I am a little anal about organizing my photos too. I create folders by events/subject. Blog photos have their owns folder(s) of course : )


Leah @ Simply Fabulous March 11, 2010 at 2:30 am

Maybe i’m weird but I don’t keep many of my blog photos! I dunno, I don’t see the point of filling up my computer with pics I probably won’t use again :)


Vee March 11, 2010 at 4:02 am

I organize digital photos into years and then label each album (wedding, Birthday, holiday etc). I have them all saved on the external hardrive. I also print memorable photos (a couple from each digital album) and put them into cute folders.
I don’t keep majority of my blog pictures.


Ali @ Food, Fitness, Fashion March 11, 2010 at 8:53 am

That dip looks great! BTW I get so excited about new mugs :)


Sophie @ yumventures March 11, 2010 at 9:57 am

You have definitely inspired me to organize my pictures! Yours are perfect!


Jennifer March 11, 2010 at 8:48 pm

I have an awesome vegan lasagna that my omvi husband requests on a regular basis. It’s awesome and can be changed howEVER you want it to!!!
I hope you like it!
Here it is….

Vegan Lasagna Delight

lasagna noodles

1 jar of your favorite sauce

2 packs of “ground beef” – Ives and Smart Grounds are both good

1 1/2 blocks firm tofu, drained and crumbled like feta cheese

1 bag of fresh baby spinach

1 onion, chopped

roasted bell peppers

sundried tomatoes

kalamata olives

you favorite Italian spices – thyme, basil, oregano, whatever.

Heat oven to 400 degrees. Cook noodles as directed. Saute onions and tofu in some oil. After 5 minutes add your green veggie of choice and spices.

In a sauce pan, cook up packs of not-beef, and add the jar of sauce, cook at medium. Add chopped peppers, sundried tomatoes, and olives to your liking . Let this simmer some.

Grease baking pan (I use 9×13″ glass) with olive oil. Add a thin layer of sauce, then pasta, then sauce, then tofu mix. Do this again two times, so the tofu layer can be on top. Garnish it with some slices of roasted pepper or olives, whatever you like.

Bake for 30-40 minutes, covered with tin foil. Let it sit for about 15 minutes before serving.


Joanie @Lovinglife29.blogspot.com March 11, 2010 at 9:35 pm

I have taken on the HUGE job of organizing my photos. I will probably work on this more this summer (I am a teacher so I won’t be working). I am taking all my digital photos and putting them on CD’s, labeled and organized by year, month and events. I found this idea in Real Simple…it is a huge job but it will be great once it’s done!


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